In a large roasting pan, cover carrots, garlic, and onion in coconut oil and sea salt.
Roast for 30 minutes or until carrots are soft (will depend on how large the carrot chunks are).
When vegetables are fully cooked, in a blender, combine vegetables with broth, coconut milk and basil.
Move to a stockpot and bring to a low simmer for 5 minutes.
Garnish with coconut milk.
Pan fry additional garlic slices in coconut oil and salt for garnish.